Hash Brown Potato Minestrone Soup recipe

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Ingredients

1 (28 ounce) can crushed tomatoes
2 (14.5 ounce) cans chicken broth
1 (16 ounce) can kidney beans, rinsed and drained
2 cups frozen cubed hash brown potatoes, thawed
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can beef broth
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 teaspoon salt, or to taste
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried marjoram
2 cups frozen peas and carrots, thawed
1 (10 ounce) package frozen chopped spinach, thawed and drained

Nutrition Info

117.2 calories
carbohydrate: 22.2 g
cholesterol: 1.5 mg
fat: 2.6 g
fiber: 5.8 g
protein: 6.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 856.9 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomatoes, chicken broth, kidney beans, hash brown potatoes, garbanzo beans, beef broth, dried onion, parsley, salt, oregano, garlic powder, basil, and marjoram in a slow cooker. Cover and cook on Low for 8 hours. Stir in peas, carrots, and spinach. Cook until heated through, about 5 minutes.

Recipe Yield

3 quarts

Recipe Note

Minestrone soup with hash brown potatoes.

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